Meal Prep Cottage Cheese Breakfast Bake — 33g Protein, Under $3
This breakfast bake solves the problem of single-serving egg muffins being a bit small and a bit fiddly. Instead, everything goes into one dish — eggs, cottage cheese, spinach, and diced bell pepper — and bakes into a thick, slightly custardy square that slices cleanly into portions. It tastes closer to a savoury cheesecake than a typical egg bake, with a texture that holds together beautifully through multiple days of reheating. One baking session on Sunday gives you a full week of breakfasts that require nothing more than ninety seconds in the microwave. Simple, high in protein, and genuinely satisfying.
Ingredients
Method
- Preheat oven to 375°F (190°C). Lightly coat an 8×8 inch baking dish with cooking spray.
- In a large bowl, whisk the eggs thoroughly until no streaks of white remain.
- Add the cottage cheese, garlic powder, oregano, salt, and pepper. Whisk again until mostly combined — small cottage cheese curds are fine and add to the texture.
- Fold in the chopped spinach, diced bell pepper, and diced onion.
- Pour the mixture into the prepared baking dish, spreading it evenly. Press cherry tomato halves into the top if using.
- Bake for 28–32 minutes until the centre is fully set, the top is lightly golden, and a knife inserted in the middle comes out clean.
- Allow to cool in the dish for 10 minutes before slicing into 5 equal portions.
- Let cool completely before storing in individual airtight containers.
Notes
Baking one large dish instead of individual muffins saves time and reduces the chance of overcooking edge pieces, while also requiring less active attention. A large container of cottage cheese used across this and other recipes throughout the week offers far better value than buying single-serve cups. Frozen chopped spinach can replace fresh here at a lower cost — just thaw and squeeze out the excess water thoroughly before folding it in.
